Russian Friday – Poppy Seed Roll

Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

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On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

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POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

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Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

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If you liked this recipe, you may enjoy

Five-Seed Bread

The brother-in-law nicknamed me Carb Queen, and it wasn’t from watching me cook… Yes! I love carbs! I speak carbs! And I surely don’t hesitate to indulge on most things carb…  in large… well, VERY large quantities.  

For the last two months our family have been getting high on this delicious bread.  The basic recipe comes from my favorite Tartine; the idea comes from this lovely bakery in Santa Rosa that brings their amazing 5-seed sourdough to San Francisco farmers markets every week.

Luckily for my family, we are still not at the point where we can consume the whole loaf in one sitting… or even in two… and sometimes in three…  It keeps very well.  In any case, I usually slice half of the loaf, place it in zip-top bag, and freeze for up to one month.  

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FIVE-SEED BREAD

INGREDIENTS:

  • 1/2 cup flax seeds
  • 1 cup boiling water
  • 1/4 cup sunflower seeds, roasted
  • 1/4 cup pumpkin seeds, roasted
  • 2 tbs sesame seeds
  • 1 tbs poppy seeds
  • 2 recipe Basic Country dough

Yields 2 loafs

DIRECTIONS:

Pour boiling water over the flax seeds and let soak for about 30 minutes.

After the 1st rest of the dough, add salt but don’t add water.  Pour the flax seed mixture over (it will be gooey, do not drain the water).  Add all other seeds.  Squeeze the seeds into the dough with your fingers to completely incorporate or use your mixer.

Follow the Basic Country recipe for proofing.

After the raising is done, separate the dough into balls.

Follow the basic recipe for shaping and baking.

If baking one loaf at a time, after the 1st loaf is done, reheat the oven to 500⁰ F (260⁰ F).  Warm up the Dutch oven in there for about 10 minutes before starting the second loaf.

P.S. Stacie, if you are reading this, I took the pictures above this afternoon, outside, no artificial light used…  That’s what you abandoned!  Come back!  It feels empty here without Iowans!  Or better talk my man into bringing us closer to MidWest!  Please ;-)

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